Thursday, December 23, 2010

Where is the Love?

I was just on Twitter and in my feed read, "BeastRestaurant: @PizzaLibretto What's worse? Nasty food critic or a food blogger with no cred running home after a meal and bad mouthing resto?"  It made me think, "huh ... would most restaurants call me 'a food blogger with no cred'"?  And, (swallow ego here), they likely would.


As I let insecurity settle in, enter the next questions to my head, "Does anybody actually care what I write?  Respect it?  Recommend it?  READ it?!!"  Well, this is where the answer is much more hazy.  I'd like to think it's 'yes' to all, but I am a realist.  I have a modest group of followers, more than half of whom are friends (so they feel obliged more than compelled to follow).  The rest of the followers I can only assume found me through seeing what their friends 'liked' or who they followed.  I have no fan club.  My posts rarely get re-tweeted.  My daily site visits are nominal.  It's all actually pretty pathetic when I compare it to metrics I'd use in my real profession.  I am, what they call, small fries.


So why bother with all this TRC nonsense?


Well, because I enjoy it.  And, some people seem to genuinely like it and share (or trust) my opinion.  Though I will likely never become the next James Chatto, nor rub elbows with International top chefs, it gives me pleasure and I have a POV.  So what's my point?  Am I turning this into a personal therapy session?  Am I giving up TRC?  The answers are these:
  1. My point is that, cred or no cred, anyone who eats is a critic.  My fucking dog is a critic.  So my suggestion to restaurateurs who are fed up with food bloggers is this: suck it up and take the comments as learning.  Don't take a disgruntled back seat.  It's a two-way conversation.  Your restaurant is not just a restaurant: it is a brand you need to manage, protect, and cultivate.  If you disagree with a legitimate review, write back.  You needn't be a dick about it, but I swear it will go a long way towards positive brand image if you become a more active participant in your brand.
  2. I hope not.  Otherwise that's pathetic.
  3. No.  Not until I come up with something better.
I feel like I'm Rick Mercer doing Rick's Rant.  Can you see me now?  Walking down a back alley full of cool graffiti?  No?  Oh.


Anyway, thanks to those who read this.  And to those who comment.  Or criticize.  It's all part and parcel of my little online conversation and of developing my TRC brand.


3 comments:

  1. I still haven't figured out why restaurants are so offended by food bloggers. Whether typed or spoken, people talk about the restaurants they've been to.

    What "cred" are they looking for anyway? Taste buds are all I'd assume needed. Regardless of education or training, we all eat. I'd actually prefer the review of someone who doesn't have this so called "cred" and I know they're more likely to enjoy the meal the way I would: without free plates, without extra attention and without any arrogance.

    I say keep on writing to you and all the food bloggers. The beauty of this day and age is that we not only get an opinion, we get a platform on which to express it, regardless if 2 or 200 are reading.

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  2. I do not understand why this is so bad? If I was a business owner I would be live on Twitter and Facebook to advertise the specials etc. I would also use it to see what others were saying about the business both positive and negative. I would be looking into the negative and see where the areas of improvement are and make it better.

    To often people take this personal as an attack and they should be looking at the additional information as a way to improve upon.

    Sometimes it is easier said than done!

    Pasta Sauce Recipes
    Fried Rice Recipes

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  3. Thanks for your comments, Duane and Anne! Keep on blogging!

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